Masala Apple Crumble with Avantcha Tea

A new take on a traditional apple crumble. Apples poached in a masala tea bring just a hint of spice to the apples. I'd suggest a rich and creamy milk chocolate for the drizzling - you don't want anything too bitter.

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Author Millie Jackson


  • 2 Apples - Granny Smith work well
  • 3 tsp Avantcha Cocoa Orange Masala Tea
  • 1/4 cup butter - at room temperature
  • 1/4 cup rolled oats
  • 1/4 cup plain flour
  • 1/8 cup brown sugar
  • 1/4 tsp vanilla extract


  1. Crumble: Pre-heat oven to 180c. 

    Mix together in a bowl the rolled oats, plain flour, brown sugar, vanilla extract and butter. 

    Rub the ingredients together with your fingers to form a crumble. 

    Spread the mixture onto a lined baking dish. 

    Bake for 30 minutes - until starting to brown.

  2. Poached Apples: Peel and core the apples then slice each into eighths. 

    Add 500ml of boiling water into a saucepan (so that the apples are just covered) 

    Put the Cocoa Orange Masala tea into bags or a diffuser) and let the water boil for two minutes so that the tea steeps. 

    Then add the apple slices to the pan and cook for 5 minutes (until the apples are soft, but not mushy) 

    Once cooked remove the apple slices with a slotted spoon and leave to cool.

  3. To serve: Place crumble mixture onto the centre of each plate, put the apple slices on top of the crumble. 

    Melt the chocolate and drizzle it over the apple.